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  • It's called Lazzaroni Amaretto and, if you're a fan of the Italian macaroons called amaretti, you may recognize the name Lazzaroni. h4 class="regseriflbl large"More related to this story Watch your back, Captain Morgan: New spiced rums hit the shelves How Dan Aykroyd finally got his skull vodka unbanned from the LCBO The perfect fall cocktail: the Manhattan but don't skip the rye

    The Globe and Mail - Home RSS feed Beppi Crosariol 2011

  • Lawson's take on this is to do away with the custard altogether and add Italian ingredients such as amaretti biscuits and limoncello.

    Drunken Dessert - Berry Trifle 2006

  • This torte requires the use of amaretti cookies which I ended up making from smitten kitchen.

    Archive 2009-04-01 Melissa 2009

  • To make the almond-amaretti powder, toss a quarter cup each of ground almonds, unbleached all-purpose flour, sugar and pulverized amaretti.

    Alice Waters's Rhubarb Galette 2011

  • This torte requires the use of amaretti cookies which I ended up making from smitten kitchen.


  • Pour over the sherry and then scatter over the amaretti.

    How to make perfect trifle 2011

  • In a resealable plastic bag or plastic container with a lid, combine the dried fruit, nuts, torrone, dark and milk chocolates, amaretti and candied orange peel.

    Sweet Nothings 2011

  • According to Nectar, the discerning and liberal media consumer prefers: ginger and chocolate cookies; amaretti; shortbread; butter thins, and almond florentines.

    Crumbs! Sun readers love pink wafers: our biscuit secrets revealed 2011

  • Then we ate a sampling from the kitchen: a mound of succulent Kobe beef, fried pork belly, sea scallops with osetra caviar, black grouper, blue prawns cooked at the table on a salt block, foie gras with a riesling-pineapple-coriander emulsion and Meyer lemon tart and crushed amaretti mousse with vanilla-bean meringue, washed down by Champagne (Krug, Clos de Ambonnay 1995), at one of the outdoor tables under a tent by the elaborately tiled pool. MoDo Does SoBe's Canyon Ranch 2009

  • Sarah's amaretti are a brilliant addition though: sweetly nutty, and defiantly crunchy, they work wonderfully with the riot of fruit and cream above.

    How to make perfect trifle 2011


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  • More specifically, Sardinian amaretti: egg whites, sugar, lemon rinds, sweet and bitter almonds.

    They are softer than Italian amaretti.

    April 27, 2009